LARGELY BY TWITTER WHICH IS A BLOCK AWAY FROM THE BURGER KING AT THE CENTER OF ALL OF THIS. A LOT OF PEOPLE WILL BE GRILLING OVER THE NEXT FEW DAYS. EVEN IF YOU THINK YOU ARE THE GRILL MASTER AND EVERY FAMILY HAS THAT PERSON, SOMETIMES YOU NEED A LITTLE HELP. WE HAVE SOME HELP FROM THE LONGHORN STEAKHOUSE HOTLINE. IT'S LIKE BUTTERBALL EXIT ONLY FOR THE GRILL. IN HONOR OF NATIONAL GRILL MONTH, WE HAVE 70 GRILL MASTERS STANDING BY THE PHONE. THEY ARE STANDING BY TO ANSWER QUESTIONS FOLKS HAVE ABOUT GRILLING. ANY QUESTION YOU HAVE, WE CAN GIVE YOU ADVICE TO MAKE SURE YOUR FOURTH OF JULY IS A GREAT CELEBRATION. I HAVE A QUESTION THAT SAYS WHAT ARE THE BEST SEASONINGS AND HOW LONG SHOULD MEET MARINADE BEFORE PUTTING IT ON THE GRILL? AT THE GREAT QUESTION. WHAT I ALWAYS RECOMMEND IS USE WHAT YOU ARE COMFORTABLE WITH. IF YOU DON'T HAVE A BASELINE AND WANT TO START WITH SOMETHING, WE USE THE BIG 4 -- SALT, PEPPER, GARLIC AND ONION SALT. MIX THOSE TOGETHER EQUAL PARTS AND START THERE. THAT WILL GIVE YOU SOME WONDERFUL FLAVOR. KEEP IT HOT, KEEP IT SIMPLE. WE KEEP ALL OF OUR GRILLED NICE AND CLEAN AND NICE AND HOT. AS FAR AS THE MARINADE, IT DEPENDS ON THE KIND OF MEAT. WE DON'T USE A LOT OF MARINADE. WE STICK WITH FRESH RODDICK. IF YOU DO, WITH MORE MARBLING LIKE A FLANK STEAK OR SKIRT STEAK, WE RECOMMEND USING THINGS THAT WILL NOT STICK TO YOUR GRILL TOO MUCH. PUT IT AT HIGH HEAT AND DON'T LEAVE IT ON THE GRILL TOO LONG. SETTLE AN ARGUMENT IN MY FAMILY FOR DECADES -- HOW MANY TIMES DO YOU FLIP THE MEAT? FOR US, WE FLIP EVERY TWO TO THREE MINUTES DEPENDING ON THE CUT AND DEGREE OF DONENESS YOU WANT TO DO. IF YOU ARE COOKING RARE OR MEDIUM RARE, YOU MIGHT ONLY GET ONE FLIP THE STOP AT THE REAL ANSWER IS IT DEPENDS ON HOW MUCH YOU ARE GOING TO COOK. IF YOU WANT TO COOK TO MEDIUM WELL OR WELL DONE, YOU WILL WANT TO FLIP IT MORE OFTEN. SO MY DAD IS RIGHT? SOUNDS LIKE HE MIGHT BE. YOU ARE NOT TALKING ABOUT JUST THE QUARTER TWIST? WE ALWAYS FLIP ALL THE WAY OVER. YOU CAN GET YOUR GRILL MARKS I COMPLETELY FLIPPING OVER AND MOVING MISTAKES 90 DEGREES. I KNOW MY DAD IS WATCHING RIGHT NOW ON HIS IPAD. A PUBLIC APOLOGY TO YOU. WHAT ARE THE THINGS PEOPLE NEED TO KNOW WITH REGARDS TO COOKING FOR A LARGE GROUP? A LOT OF TIMES THE TIMING OF THE DIFFERENT MEAT CAN BE CHALLENGING IF YOU HAVE A BIG RUBE COMING OVER FOR A PICNIC. THE BIGGEST ISSUE WE SEE WITH TIMING IS THAT PEOPLE LIKE THE STAKES COULD -- COOKED DIFFERENTLY. SOME PEOPLE LIKE NO PEANUT GET ALL AND SOME PEOPLE LIKE A VERY RARE STEAK. WHAT WE RECOMMEND YOU DO IS PICK THE RIGHT THICKNESS OF STEAK. IF SOMEONE WANTS A RARE COULD STEAK, USE A THICK CUT. IF SOMEONE WANTS A MEDIUM WELL OR WELL DONE, SELECT A VENDOR STEAK AND PUT IT ON THE GRILL. THEY SHOULD BE DONE ABOUT THE SAME TIME. THAT ELIMINATES A LOT OF YOUR TIMING ISSUES. THANK YOU FOR THE GREAT TIPS. THEY WILL BE AVAILABLE FOR THE NEXT DAY OR TWO AND WE WILL LINK THE PHONE NUMBER. THANKS SO MUCH. GIVE US THE NUMBER OF REAL QUICK. YOU CAN CHECK US OUT ON